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Whole Roasted Onions

January 10, 2015 by Joy the Baker 94 Comments

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whole roasted onions

Here’s how this is going to go down, my friends:  whole roasted onions, roasted with olive oil and butter, roasted with rosemary, roasted whole, roasted to sweet submission.

It’s cold.  I mean… really cold.  Here’s our chance to crank up the oven, throw these onions inside and lean against the oven door as they transform from sharp and bite-y to soft and sweet.  And while we’re at it, here’s how to roast any vegetable.

Oh wait… you might be one of those people who think they don’t like onions.   I’m here to tell you that you’re wrong.  You exclusively like whole roasted onions.

If you’re feeling fancy you might want to try this recipe for Ottolenghi’s Miso Butter Roasted Onions and Garlic! It’s like a  savory onion candy. 10/10 recommend.

whole roasted onions

Roasting is magic.  It’s as simple as that.

These roasted onions, tops removed and toasted in their jackets, become soft, smooth, sweet, and almost spreadable.  I served mine along side thin cut pork chops and salad because I’m really good at living.

Happy Winter and happy roasting!

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Whole Roasted Onions

★★★★★ 5 from 8 reviews
  • Author: Joy the Baker
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
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Ingredients

Scale
  • 9 small and medium yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter, thinly sliced
  • coarse sea salt
  • fresh cracked black pepper
  • fresh rosemary sprigs

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
  2. Cut the tops off of each onion, but leave most of the skins on the onion.
  3. Arrange the onions in a square baking dish or a rimmed sheet pan.
  4. Drizzle the olive oil over the onions. Place a thin pat of butter on each onion.
  5. Sprinkle generously with salt and pepper and top with a rosemary sprig.
  6. Bake for 25 minutes until bubbling and tender.
  7. Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned.
  8. Remove from the oven and allow to cool slightly.
  9. Remove the skins, slice and enjoy warm.

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Filed Under: Dinner, Healthy, Recipes, Savory

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Comments

  1. tracie

    May 6, 2015 at 2:22 am

    they do freeze beautifully! theres 4 of us I made a whole tray full and froze them in 4s, reheated in oven after defrosting and delicious. perfect for a huge sack. I also slice about 5 kg and put them in the slow cooker for a day with butter olive oil and black pepper then portion them up to freeze. caramalised onions whenever I need them

    Reply
  2. Tracie

    May 3, 2015 at 4:40 am

    I Wonder if they’d freeze?

    Reply
    • joythebaker

      May 5, 2015 at 5:43 pm

      i don’t think so.

      Reply
  3. judith herring

    March 16, 2015 at 10:03 am

    try boiling them, taking off skins, cut in half placein dish cover with heavy cream and parmesan cheese then bake .wow

    Reply
  4. Elisa

    February 11, 2015 at 9:45 pm

    Trim a little bit off the root end so that you have a flat spot for them to sit level. After you brown them on the top, flip them over for the bottom to brown, as the browned parts are the very sweetest.

    Reply
  5. Chrissy

    January 31, 2015 at 8:56 am

    You truly are a master at living.

    Reply
  6. Amanda

    January 28, 2015 at 4:33 pm

    Oh I bet this would make the best garlic-y onion bread!! Roasted onion and garlic.. Holy moly! Thank you for sharing this idea and kicking my imagination into gear! I love some of the other commenter’s ideas too! Baked potatoes! NICE.

    Reply
  7. The Queen of Dreaming

    January 25, 2015 at 9:26 am

    Oh I love roasted onions so much! I’ve never tried to add butter, next time I’ll do!

    https://justsem.wordpress.com/

    Reply
  8. LEE @ Modern Granola

    January 17, 2015 at 1:30 pm

    I’ve never done this before! It looks amazing. Will give this a shot soon!

    Reply
  9. Jenny R

    January 17, 2015 at 7:18 am

    I second the comment for wanting to know how you cook thin pork chops without them tasting over dry! Pretty please tell us??

    Reply
    • Julie Garrett

      August 26, 2021 at 12:04 pm

      Quickly fry them on a high heat with some oil. Colour both sides then, take off the heat, cover in foil and stand for a couple of minutes to finish cooking without burning. If they were fatter pork steaks, I’d do the same but put in the oven at around 150C to finish cooking.

      Reply
  10. nikellerose

    January 15, 2015 at 2:16 pm

    yumm! just baked at 30 minutes at 375 and 50 minutes at 400, could have used more time but i was impatient : )

    Reply
  11. charley

    January 12, 2015 at 5:11 pm

    Ha! I love these onions! I make them every year for Thanksgiving! Somehow I always improve them and this year it is going to be by keeping the skins on in 2015!

    Below is my version.

    https://trenchdesign.blogspot.com/2009/11/mt-tabor-onions.html

    Reply
  12. foyupdate

    January 12, 2015 at 1:24 pm

    I love it when you post a recipe I have all the ingredients for on hand AND it fits into my pre-existing dinner plan.

    They tasted like roasted onions you might have had in a root vegetable medly. I was hoping they would become creamier than normal roasted onions, more like roasted garlic, but alas no. They were pretty.

    Also I was impatient and they were too hot to slice thin, so I just cut one in half and put it on the dinner plate with some coleslaw, roasted butternut and hamburgers. I roasted the onions in the same oven as the squash so they were easy to make.

    Whole Roasted Onions were not bad, but not as special as they look. #my2cents

    Reply
  13. Carolyn

    January 12, 2015 at 11:54 am

    Made these for dinner last night (served them with sausage, etc.) Very yummy. Will make again!

    Reply
  14. Carlisle

    January 12, 2015 at 10:22 am

    This post made me laugh out loud, and my mouth water. Pork and onions is ALWAYS a winning combo!

    Reply
  15. BlackBird

    January 12, 2015 at 10:04 am

    Tried them last night with my beef roast. Wonderful.
    https://cookingmania.yuku.com

    Reply
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